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TASTE THE BEST
mediterranean food
RESERVATIONS: 667 60 62 17
OUR CHEF
Jesús Morillo
OUR CHEF
Jesús Morillo
Jesús Morillo received his education at the Escuela Superior de Hostelería (Higher Education School of Hospitality) in Seville, Spain. Soon afterwards, he began working in Michelin star level restaurants.
When creating a plate, he is most inspired by Mediterranean products such as tomatoes, spices, fresh fish and rice.
His Objective:
“My principal objective for my kitchen is to arouse sensations from childhood foods, while adding a distinguished and modern touch”.
DEDICATION
and natural ingredients
DEDICATION
and natural ingredients
The essence of our kitchen is special dedication and quality natural ingredients that serve as a base for each one of our plates.
By doing that, we aim to stimulate new sensations for traditional Mediterranean gastronomy, to achieve that distinguished touch. A modern kitchen to activate all of your senses.
Likewise, we offer a cocktail service which is ideal for an evening sunset on our terrace.
STARTERS
Our version of “pan tumaca”
Spanish potato salad served with shrimp
Ceasar Salad
Seafood platter
Cured and smoked fish.
STARTERS
Our version of “pan tumaca”
Cantabrian Anchovies “OO” served on focaccia bread with tomato.
Spanish potato salad served with shrimp
Seafood platter
Cured and smoked fish.
Crabmeat hamburger with kimchee mayonnaise and fresh greens
Rock & Roll
Brioche bread filled with pibil-style pork and pickles.
Angus Beef Hamburger
“Veggie Burger”
Hamburger made from beets, rice, quinoa and vegetables.
Street Food
TO SHARE
Carpaccio dish of tender Sashi beef served with parmesan, black truffle sauce, rocket and Sardinian flat bread
Seasonal Vegetable Wok with a beet puree
Oven-toasted Fideuá (seafood dish similar to paella) cooked with shrimp
Slow-cooked eggs served with truffle mashed potatoes and sautéed mushrooms
Street Food
Crabmeat hamburger with kimchee mayonnaise and fresh greens
Rock & Roll
Brioche bread filled with pibil-style pork and pickles.
“Veggie Burger”
Hamburguesa de remolacha, arroz, quinoa y vegetales.
TO SHARE
Carpaccio dish of tender Sashi beef served with parmesan, black truffle sauce, rocket and Sardinian flat bread
Oven-toasted Fideuá (seafood dish similar to paella) cooked with shrimp
Slow-cooked eggs served with truffle mashed potatoes and sautéed mushrooms
FROM THE GRILL
Duck magret, cream of corn and red berries, topped with crushed toasted corn
Lamb shank with quinoa and grilled onions
Premium cut Wagyú Iberian beef loin 350 g
Duck magret, cream of corn and red berries, topped with crushed toasted corn
Lamb shank with quinoa and grilled onions
Premium cut Wagyú Iberian beef loin 350 g
Rubia Gallega Beef Steak
FROM THE GRILL
FROM THE SEA
Glazed salmon, vegetable couscous, apple citrus and fennel
Almadraba Wild Tuna Tenderloin seared on both sides
Almadraba Wild Tuna Tataki
Spanish- style clams with a touch of white vermouth
FROM THE SEA
Glazed salmon, vegetable couscous, apple citrus and fennel
Almadraba Wild Tuna Tataki
Spanish- style clams with a touch of white vermouth
DESSERTS
Asturian Arroz con leche with mango ice cream
4 hour cook time over a low burner.
Home-made cake
We have a variety of home-made cakes that will make for a delicious end to your meal.
Asturian Arroz con leche with mango ice cream
4 hour cook time over a low burner.
Home-made cake
We have a variety of home-made cakes that will make for a delicious end to your meal.
DESSERTS
RESERVE YOUR TABLE
and enjoy
*Your reservation will be confirmed by phone
contact us
Calle Albatros 2.A (Urb. Condequinto)
41500 Sevilla
+34 854 884 962